Lebanese Tomato "Salsa"
Lebanese Tomato "Salsa"Peden and Munk Taylor and Jen
Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.
Do Ahead:
Tomato salsa can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Recipe information
Yield
Makes 2 cups
Ingredients
3 tablespoons olive oil
8 medium tomatoes (about 2 pounds), seeded, cut into 1/2" pieces
2 garlic cloves, finely chopped
Kosher salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)
Preparation
Step 1
Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
Step 2
Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 33 Best Salsa Recipes
Whether you're craving fresh pico de gallo or a hit of smoky guajillo, these salsas will perk up tacos, eggs, hot dogs, and more.94 Middle Eastern Recipes We Love
Tabbouleh, lamb flatbreads, pomegranate-glazed chicken, fattoush salad, and so much more.I Dip, You Dip, We Dip
Salsa, guacamole, hummus, and more all get the necessary upgrade with these 12 game-changing dip recipes.
